Save It A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauce—perfect for a quick weeknight dinner.
One weekend I threw this together using leftover chicken and some store-bought pesto — everyone raved about it and it quickly became a family favorite. I love how adaptable this recipe is: you can add extra veggies or swap out the pasta for what you have on hand.
Ingredients
- Pasta: 340 g (12 oz) bowtie (farfalle) pasta
- Chicken: 2 boneless, skinless chicken breasts (about 400 g), cut into bite-sized pieces, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp freshly ground black pepper
- Sauce: 120 g (1/2 cup) basil pesto (store-bought or homemade), 120 ml (1/2 cup) heavy cream, 2 tbsp grated Parmesan cheese
- Vegetables (optional): 120 g (1 cup) cherry tomatoes, halved, 60 g (2 cups) baby spinach
- Garnish: 2 tbsp toasted pine nuts (optional), extra grated Parmesan cheese, fresh basil leaves
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside, reserving 60 ml (1/4 cup) of pasta water.
- Prepare the Chicken:
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5–7 minutes until golden and cooked through. Remove chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, lower the heat to medium. Add pesto and heavy cream, stirring to combine. Let simmer for 2 minutes until slightly thickened.
- Combine Chicken and Pasta:
- Return chicken to the skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss to coat evenly.
- Add Vegetables:
- If using, add cherry tomatoes and baby spinach. Cook for 2–3 minutes until spinach is wilted and tomatoes are just softened.
- Serve:
- Serve immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil.
Save It This pasta always brings us together around the dinner table — even picky eaters ask for seconds. It’s a simple, comforting meal that feels special but requires very little effort.
Required Tools
Large pot, large skillet, colander, chefs knife, cutting board, wooden spoon
Allergen Information
Contains: Milk/dairy (Parmesan, cream, pesto), pine nuts (in pesto and as garnish), gluten (pasta). Some store-bought pestos may contain tree nuts (cashews) or other allergens. Always check labels.
Nutritional Information
Calories: 580, Total Fat: 25 g, Carbohydrates: 57 g, Protein: 34 g (per serving)
Save It Try this satisfying pesto chicken bowtie pasta — it’s sure to become a regular in your weeknight rotation! Enjoy with a glass of crisp wine for an effortless meal.
Recipe FAQs
- → How do I make the pesto sauce creamy?
Blend basil pesto with heavy cream and Parmesan cheese in the skillet, letting it simmer briefly for a smooth texture.
- → Can I use other pasta shapes?
Yes, substitute bowtie with penne or fusilli. Adjust the cooking time based on the pasta type to maintain al dente texture.
- → Is rotisserie chicken suitable for this dish?
Rotisserie chicken works well for faster preparation. Simply shred and add with the cooked pasta to warm through.
- → What vegetables pair best?
Cherry tomatoes and baby spinach are recommended for freshness, but you can use zucchini, peas, or peppers as alternatives.
- → How should I garnish before serving?
Top with toasted pine nuts, extra Parmesan, and fresh basil leaves for a flavorful finish and elegant presentation.
- → Can I make it lighter?
Use half-and-half instead of heavy cream or opt for low-fat cheese to reduce richness and calories in the dish.